Results 101 to 110 of about 223,995 (307)

Effect of Wheat Germ on Quality of Wheat Bread Dough

Kurdistan Journal of Applied Research, 2019
The most interesting component of wheat is the wheat germ that is recognized as a secondary product in the industry of wheat milling; it has fascinating nutritional values that cannot be ignored.
Lehat Yousif M. Noori, Dler Amin Sabir
doaj   +1 more source

Iron bioavailability in two commercial cultivars of wheat: a comparison between wholegrain and white flour and the effects of nicotianamine and 2'-deoxymugineic acid on iron uptake into Caco-2 cells [PDF]

, 2014
Iron bioavailability in unleavened white and wholegrain bread made from two commercial wheat varieties was assessed by measuring ferritin production in Caco-2 cells.
Anna A. Wawer, Ariza-Nieto M., Beta T., Bouis H. E., Cakmak I., Cheng L., Eagling T., Engle-Stone R., Fang-Jie Zhao, Fernandez-Orozco R., Garcia M. N., Glahn R. P., Glahn R. P., Glahn R. P., Glahn R. P., Glahn R. P., Haas J. D., Higuchi K., Hurrell R., Kalgaonkar S., Lee S., Lipschitz D. A., Mattila P., McLean E., Mino Y., Morris E. R., Ortiz-Monasterio J. I., Oury F.-X., Persson D. P., Peter R. Shewry, Qureshi I. M., Sandberg A. S., Schlemmer U., Scientific Advisory Committee on Nutrition, Shewry P. R., Shojima S., Susan J. Fairweather-Tait, Thavarajah D., Thompson B., Thompson B. A. V., Tristan Eagling, Velu G., Wawer A. A., White P. J., Yun S., Zhang Y., Zhao F. J., Zheng L.   +47 more
core   +1 more source

Esterification enhances carotenoid retention during bread‐making

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Carotenoids are plant‐derived antioxidants that contribute to human health and represent key quality traits in wheat‐based foods. However, they are highly unstable and prone to degradation during processing. Xanthophyll esterification has been identified as a natural mechanism that enhances carotenoid stability during grain storage.
María D Requena‐Ramírez, Cristina Rodríguez‐Suárez, Dámaso Hornero‐Méndez, Sergio G Atienza   +3 more
wiley   +1 more source

Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

International Journal of Food Science, 2014
Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken.
Udeme Joshua Josiah Ijah, Helen Shnada Auta, Mercy Oluwayemisi Aduloju, Sesan Abiodun Aransiola   +3 more
doaj   +1 more source

Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread [PDF]

Shipin Kexue
This study investigated the effects of adding ferulic acid (FA) on the structural and thermo-mechanical properties of whole wheat dough as well as the texture quality and pore distribution of steamed whole wheat bread.
SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui
doaj   +1 more source

Opportunities in Tajikistan to breed wheat varieties resistant to seed-borne diseases and improved baking quality [PDF]

, 2013
Wheat seed-borne diseases and options for improving baking quality of wheat, as well as the role of genotypes for breeding to achieve high yield and quality are the key issues discussed in this introductory paper.
Husenov, Bahromiddin
core  

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

SIP04 Defect Elimination Wheat [PDF]

, 2007
Defect elimination in wheat.
Colson, Emma.
core  

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Spring Wheat Variety Trial [PDF]

, 2010
In 2010, the University of Vermont Extension in collaboration with the University of Maine began an extensive evaluation of hard red spring wheat varieties grown under organic production in order to determine which varieties thrive in our northern ...
Cummings, Erica, Darby, Heather, Gervais, Amanda, Halteman, Phillip, Madden, Rosalie, Monahan, Susan   +5 more
core   +1 more source